The ribs were ridiculous: Berkshire pork we cured for three days, smoked, then grilled outside during the game. We also made Jamaican jerk wings, 7 layer dip, and lamb chili.

As mouth-watering as that sounds, you gotta appreciate the honesty of Tim Love, Dallas Cowboys fan and chef at Lonesome Dove Western Bistro: “In Texas you have to have Ro*Tel chiles and Velveeta dip. Not exactly the fanciest food, but, man, is it good.”